Frozen Meat

TALEG8R BBQ · 03-03-2008, 10:44 AM

Smoked my 1st fatty Saturday; Jimmy Dean Hot (really good)

,
filled it w/ scrambled eggs, mushrooms, green pepper, onion, frozen hash browns & sharp cheddar. I had a little trouble transferring it from the cutting board to the smoker - sausage layer was to thin. I'll know better next time. Anyway. After that was done, the smoker was holding 240 & I hated to just let it burn out. So, I grabbed 4 frozen chicken breasts, put a little olive oil & a generic rub & left them. Checked the internal temp remotely for the next 3 hours until they read 160. Pulled them & they we moist, juicy & very smokey - used Royal Oak Lump & some apply scraps. Finally, the smoker was cooling - - 200 degrees. So, I took the 2nd half of the sharp cheddar hunk & left the lid on 1/2 way - smoked for 45 minutes as the cheese was just settleing into the grate. WOW! Very good. First time for all three - 1) fatty 2) frozen chicken breast 3) cheese.
Q: Anyone cooked frozen meat?

motor mouth · 03-03-2008, 10:46 AM

A few steaks that were "frosty" in the center, nothing frozen solid.

Nice use of the fire!

Jack2u2 · 03-03-2008, 10:50 AM

I guess you ate them and everything was fine. I might worry about leaving chicken in temps low enough for bad things to grow for to long a time, but that didn't seem to happen to you. Glad it worked, but I think I'd defrost mine and then cook. Just my .02 worth....

Fatback Joe · 03-03-2008, 12:10 PM

Haven't done chicken frozen, but have done butts and briskets, seem to get a much deeper smoke ring.........texture was just a little bit different, but over all, I have no objections to throwing a frozen chunk of meat out there if I need to.

kickassbbq · 03-03-2008, 12:16 PM

Frozen - Smozen.
Throw the meat to that 'Ol smoker at ANY temp. It'll smoke right up. Takes a little longer but comes out pretty good!!!!
Gonna do a rock solid Chicken tomorrow!!!!
PARTY!!!!!!!!!

Cabntmkr1 · 03-03-2008, 12:50 PM

I have made frozen fatties before... from the freezer to the butt rub, then on to the smoker.

Divemaster · 03-03-2008, 01:01 PM

Quote:

Originally Posted by kickassbbq

Frozen - Smozen.
Throw the meat to that 'Ol smoker at ANY temp. It'll smoke right up. Takes a little longer but comes out pretty good!!!!
Gonna do a rock solid Chicken tomorrow!!!!
PARTY!!!!!!!!!

Just make sure that you take out that little bag of gravy heaven first!!!!

03-03-2008, 10:44 AM	#1
TALEG8R BBQ Knows what a fatty is. Join Date: 02-07-08 Location: Waukee, IA Downloads: 0 Uploads: 0	Frozen Meat Smoked my 1st fatty Saturday; Jimmy Dean Hot (really good), filled it w/ scrambled eggs, mushrooms, green pepper, onion, frozen hash browns & sharp cheddar. I had a little trouble transferring it from the cutting board to the smoker - sausage layer was to thin. I'll know better next time. Anyway. After that was done, the smoker was holding 240 & I hated to just let it burn out. So, I grabbed 4 frozen chicken breasts, put a little olive oil & a generic rub & left them. Checked the internal temp remotely for the next 3 hours until they read 160. Pulled them & they we moist, juicy & very smokey - used Royal Oak Lump & some apply scraps. Finally, the smoker was cooling - - 200 degrees. So, I took the 2nd half of the sharp cheddar hunk & left the lid on 1/2 way - smoked for 45 minutes as the cheese was just settleing into the grate. WOW! Very good. First time for all three - 1) fatty 2) frozen chicken breast 3) cheese. Q: Anyone cooked frozen meat? __________________ Turkey Fryer Weber Smokey Joe Silver Weber Go-Anywhere Gasser Weber One Touch Silver 22.5" Weber Spirit Gasser ECB Modified Traeger BBQ070

03-03-2008, 10:46 AM	#2
motor mouth Knows what a fatty is. Join Date: 04-13-07 Location: Portland, OR Downloads: 0 Uploads: 0	A few steaks that were "frosty" in the center, nothing frozen solid. Nice use of the fire! __________________ Brinkmann Smoke 'N Pit Deluxe - ready to get rid of this Lynx gasser Webber Kettle - complete with flavor dent in the lid, under the handle. This one needs to go. Webber Perfomer Bradley 4 rack Puck Pusher

03-03-2008, 10:50 AM	#3
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX. Downloads: 0 Uploads: 0	I guess you ate them and everything was fine. I might worry about leaving chicken in temps low enough for bad things to grow for to long a time, but that didn't seem to happen to you. Glad it worked, but I think I'd defrost mine and then cook. Just my .02 worth.... __________________ Jack -www.jrcsbbqandseasonings.com

03-03-2008, 12:10 PM	#4
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Haven't done chicken frozen, but have done butts and briskets, seem to get a much deeper smoke ring.........texture was just a little bit different, but over all, I have no objections to throwing a frozen chunk of meat out there if I need to. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

03-03-2008, 12:16 PM	#5
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn Downloads: 0 Uploads: 0	Frozen - Smozen. Throw the meat to that 'Ol smoker at ANY temp. It'll smoke right up. Takes a little longer but comes out pretty good!!!! Gonna do a rock solid Chicken tomorrow!!!! PARTY!!!!!!!!! __________________ Smoke On!!!!!! www.kickassbbq.com

03-03-2008, 12:50 PM	#6
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks. Downloads: 0 Uploads: 0	I have made frozen fatties before... from the freezer to the butt rub, then on to the smoker. __________________ New Braunfels Black Diamond Backwoods Patio Smoker ET-73 Maverick Wireless Thermometer ServSafe Certified Déjà Moo - The feeling you've heard that bull before.

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